24 oz medium shrimp, peeled
3 tablespoons minced dill
1 tablespoon olive oil
1/4 lb sugar snap peas, chopped
1 bunch scallions, chopped
1/4 cup mayonnaise
2 tablespoons white wine vinegar (I used Colavita prosecco vinegar)
freshly ground black pepper
6 hot dog rolls
Preheat oven to 400. Line one baking sheet with foil. Set aside.
In a small bowl, toss together the shrimp, sugar snap peas, dill, salt, pepper and oil. Pour onto the baking sheet and arrange in a single layer. Roast for 10 minutes or until the shrimp is fully cooked.
Meanwhile, whisk together the vinegar and mayonnaise. Allow the shrimp to cool. Stir together the dressing, scallions, and the shrimp/sugar snap peas mixture until well coated in a medium bowl. Divide among hot dog rolls. Refrigerate leftovers.